Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the carrot sticks with olive oil, salt, and black pepper until evenly coated.

Spread the carrots in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through for even cooking.

While the carrots are roasting, prepare the whipped ricotta. In a medium bowl, combine the ricotta cheese, honey, red pepper flakes, and lemon juice. Use a hand mixer or whisk to blend until smooth and creamy.

Once the carrots are done, remove them from the oven and let them cool slightly.

To serve, place the roasted carrots on a serving platter, dollop the whipped ricotta on top, and drizzle with additional honey if desired. Garnish with chopped parsley.